A quick & easy healthy ice cream recipe – or rather nice cream – made using leftover Christmas gingerbread cookies and homemade vegan salted caramel. The result? A delicious easy salted caramel & gingerbread Christmas ice cream dessert recipe!
Every year I love to make a batch of Christmas Gingerbread cookies and this year I made a giant gingerbread house. Unfortunately, there are always a few cookies that break and can’t be used. This healthy Christmas ice cream recipe is a great way to use leftovers and make a banana based gingerbread & salted caramel ice cream. Not to mention that it’s a genuinely easy Christmas dessert recipe.
This year I’m trying to focus on reducing waste around the festive period. I’m trying to be more mindful about the different recipes I’m making and how to use ingredients in multiple dishes, so nothing goes to waste. I’ve even updated my Cranberry sauce recipe to include 15 ways to use leftover cranberry sauce.
In previous years when making gingerbread cookies, I’ve gathered all the broken cookie bits as snacks. This year I wanted to find a new – and better – way to use these leftover cookie bits.
Plus, rather than including a lot of extra ingredients to make ice-cream from scratch I’ve made this recipe a ‘nice cream’ version using frozen bananas. This gets rids of extra ingredients, is simpler to make and is a healthy Christmas ice cream option.
This easy Christmas dessert recipe only requires a few steps and a bit of patience; you don’t even need an ice-cream maker. In fact, the recipe is made using just three elements;
gingerbread cookies, homemade salted caramel and frozen bananas.
I have to warn you that this easy-peasy vegan salted caramel is so delicious, it’s addictive. You’ll be wanting to eat it by the spoonful!
I suggest making some extra to keep in your fridge and have handy. It’ll work well in all sorts of easy Christmas dessert recipes.
You can also forego using gingerbread biscuits entirely and make a delicious vegan salted caramel ice-cream. Although the cookies definitely add that ‘something extra’ to the dessert and are a great way to use leftovers.
How to make the gingerbread & salted caramel ice cream:
As I mentioned above, this recipe is literally just three elements. Two of those should already be ready to go;
The Frozen Bananas: If you don’t already keep frozen bananas in the freezer then now is the time to change that. Simply peel six bananas and place them in a single layer inside a freezer-friendly bag/container. I like to do this the night before, so they’re ready.
Note* If you have some other Christmas cookies or brownies to-hand then feel free to experiment with using them too.
The Salted Caramel: This is the only elements we need to make from scratch. This recipe is my go-to for anything that requires salted caramel. It is not only delicious but also Vegan and made using various other homemade ingredients.
How to make vegan salted caramel:
To make the salted caramel, whisk together some melted coconut oil, maple syrup and almond butter. I used homemade Almond Butter, which can be made at home with just two ingredients ( almonds and salt).
Once smooth, add the salt and vanilla extract and mix again until thoroughly combined. I used homemade vanilla extract too, which is super easy to make. It’s also a great edible Christmas gift option for foodies.
It literally takes seconds to make and is so delicious. As I mentioned above, I suggest making a double batch of this. That way you can have some on hand for other desserts and to use as a drizzle. Or to eat with a spoon, whatever
The Gingerbread & Salted caramel ice cream method:
With all the ingredients ready to go, you can now make this easy Christmas dessert recipe. You’ll need your six frozen bananas, the salted caramel sauce and leftover cookie bits.
The first step is to prepare the frozen bananas. Blitz them in a high-speed food processor until you obtain a creamy, smooth texture. You want them to be the same consistency as when making a thick smoothie bowl.
As soon as the bananas are blended, pour a 1/3 of the mixture into a freezer-safe container. Then top it with half of the salted caramel. Here, you can add some gingerbread cookie crumbs- Just crush them into a size of your liking.
Note* You can also stir the cookie bits directly into the frozen bananas for an even spread throughout. You can also mix the salted caramel into the bananas; however, I like to have the caramel swirl in the dessert.
Then add another layer of the bananas, the rest of the salted caramel, and some more crumbs.
Finish by covering it all with the remainder of the blended bananas. If you want you can sprinkle the top with some additional crumbs or a drizzle of the salted caramel.
This ice-cream mixture is then ready. The bananas will have continued to melt as you prepared the gingerbread & salted caramel ice-cream blend. To firm it up, freeze it again for a few hours or overnight. And voila, your ice-cream is ready to eat.
You can even serve this alongside some other gingerbread men/ cookies.
What are your favourite healthy ice cream recipes and flavour combinations?
The Christmas Gingerbread & Salted Caramel Ice Cream Recipe:
Gingerbread Salted Caramel Ice Cream
For the banana ice cream:
- 6 bananas frozen
For the salted caramel:
- 1 tBsp almond butter
- 1 tBsp coconut oil
- 1 tBsp maple syrup
- 1/4 tsp vanilla extract
- 1/8 tsp salt
- To make the salted caramel, mix well all the ingredients.
- For the banana ice cream, blend the frozen bananas in a high-speed food processor/ blender.
- To make the salted caramel ice cream, pour about 1/3 of the blended bananas in a freezer-safe container, then top it with half of the salted caramel. Optionally, you can add some gingerbread cookie crumbs. Then add another layer of the bananas, the rest of the salted caramel, and some more crumbs. Finish by covering it all with the rest of the blended bananas.
- Freeze overnight.
- Enjoy with some gingerbread cookies.